Nankhatai is a traditional Indian shortbread cookie with a crumbly texture. This easy Nankhatai recipe is made without an oven or microwave, and with butter paper and greaseproof paper, you can ensure a smooth, mess-free cooking experience while keeping the cookies fresh and crisp.
Nankhatai Recipe Without Oven
A simple and mess-free recipe for traditional Nankhatai cookies made without an oven or microwave. Perfect for tea-time snacks or gifting, these cookies have a delightful, crumbly texture.
Ingredients
- 1 cup powdered sugar
- 1 cup ghee
- 1 cup all-purpose flour maida
- ½ cup gram flour besan
- ¼ cup semolina rava/sooji
- ½ tablespoon baking powder
- Almonds for decoration
Instructions
Prepare the Dough:
- Mix powdered sugar and ghee in a bowl until smooth and fluffy.
- Gradually add all-purpose flour, gram flour, semolina, and baking powder.
- Knead to form a soft, pliable dough.
Shape the Naan Khatai:
- Divide the dough into small portions and shape into round biscuits.
- Flatten slightly, decorate with almonds, and place on butter paper or greaseproof paper.
Set Up the Pan:
- Heat a thick-bottomed pan with a layer of salt at the bottom. Heat on medium flame for 5-7 minutes.
- Place a stand inside the pan to elevate the biscuits.
Cook the Naan Khatai:
- Place the biscuits (with paper) on the stand inside the pan. Cover with a lid.
- Cook on low flame for 20-25 minutes, checking for even cooking.
Cool and Serve:
- Let the biscuits cool on butter paper for a fresh texture.
- Serve or store in an airtight container lined with greaseproof paper for lasting freshness.
Notes
Approximately 120 kcal per cookie
Pro Tip: Using butter paper and greaseproof paper not only keeps the biscuits from sticking but also absorbs excess grease, making your Nankhatai perfectly crisp and mess-free. Enjoy these delicious cookies as a delightful snack or gift!
